This 10-Minute Biscoff Tiramisu is a foolproof dessert that combines the rich flavors of Biscoff with the classic elegance of tiramisu, all without the hassle of raw eggs! Make a large batch or individual servings for any occasion!
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
In the world of no-bake desserts, this Biscoff cookie tiramisu stands out as a simple yet impressive treat! Tiramisu is a popular Italian dessert made with layers of coffee-soaked ladyfingers, alternated with a creamy mixture typically made from mascarpone cheese, eggs, and sugar. It's finished with a dusting of cocoa powder, making a perfect balance of coffee and sweet cream flavors.
As a pastry chef and busy mom, I love taking classic desserts like easy tiramisu and turning them into quick and easy recipes. If you don’t want the hassle of using raw eggs in a dessert, I found a way to omit them, which saves time without sacrificing flavor!
Tiramisu With Cookie Butter
This tiramisu recipe has the added ingredients of Biscoff cookie butter and Biscoff cookies, elevating the flavor to a whole new level! Cookie butter is a creamy spread made from crushed cookies, known for its sweet and spiced flavor.
This spread pairs well with desserts like lotus Biscoff truffles, Biscoff blondies, and cookie butter cookies. It also pairs perfectly with tiramisu because it adds richness and a cookie-like taste that complements the coffee-soaked biscoff cookies and creamy mascarpone.
Why You'll Love This Recipe
- 10-Minute Dessert: It's a quick dessert that you can whip up in just 10 minutes, making it perfect for when you're short on time.
- No Raw Eggs: Say goodbye to any concerns about raw eggs, as this recipe eliminates them while keeping its traditional texture and flavor.
- Cookie Butter Infused: The addition of cookie butter brings a delicious twist to the classic tiramisu, infusing it with the rich, spiced flavors of Biscoff cookies.
- Adaptable: Whether you're serving a crowd or looking for individual portions, this recipe offers the flexibility to cater to what you need.
Ingredients You'll Need
Here are the eight simple ingredients you'll need to make this 10-minute dessert:
- Heavy Cream - Whipped to form a lusciously creamy and stable base, providing the dessert's rich texture.
- Powdered Sugar - Used to sweeten the cream, creating a light and sweet whipped filling for the tiramisu.
- Pure Vanilla Extract - Vanilla extract adds a subtle, aromatic sweetness to the cream, enhancing its overall flavor.
- Mascarpone Cheese - A creamy and rich soft Italian cheese that combines with the cookie butter to create a decadent, smooth filling.
- Biscoff Cookie Butter - This spread infuses the dessert with the distinctive spiced and sweet flavor of Biscoff cookies.
- Brewed Espresso - Biscoff cookies are briefly dipped into espresso or strong coffee to add a rich coffee undertone that complements the sweet layers.
- Biscoff Cookies - Forms the classic base of this dessert, soaking up the coffee and providing structure and texture.
- Cocoa Powder - Used for dusting the top, adding a finishing touch that brings a chocolatey bitterness to balance the sweetness.
Easy Ingredient Swaps
- For a caffeine-free option, substitute decaf coffee in place of regular espresso.
- If you prefer a creamier texture or don't have mascarpone cheese on hand, full-fat cream cheese can be used as a creamy alternative.
- To infuse a warm and festive flavor, substitute gingerbread cookies for the Biscoff cookies.
Equipment Needed
- Digital kitchen scale or measuring cups
- Measuring spoons
- Large mixing bowl
- Hand-held or Stand Mixer
- Whisk Attachment
- Shallow Bowl
- 8x8-inch Baking Dish
- Offset Spatula
How to Make Cookie Butter Tiramisu
Make the whipped cream: Add the heavy cream, powdered sugar, and vanilla extract to a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment. Mix at medium-low speed until the mixture becomes frothy, then increase the speed until medium peaks form. This will take about 3 minutes.
Add mascarpone and cookie butter: Add the softened mascarpone cheese and cookie butter into the mixture and continue to whip until stiff peaks form. Set aside while you assemble the tiramisu.
Dip the cookies: Pour the cooled brewed espresso into a shallow bowl. Dip each of the cookies into the espresso quickly, then lay them flat at the bottom of an 8x8 baking dish. Repeat this process for a second layer of espresso dipped cookies.
Layer the ingredients: Spread half of the creamy cheese mixture on top of the dipped cookies with an offset spatula, then add another two layers of dipped cookies. Top with the rest of the whipped filling and spread into an even flat layer.
Add cocoa and chill: Dust the top with a generous layer of cocoa powder using a sifter. Chill in the fridge for at least four hours or up to overnight before serving.
Individual Servings
To make individual Lotus Biscoff tiramisu servings, use small glasses or ramekins. Dip Biscoff cookies in espresso and layer them on the bottom. Spoon the mascarpone and Biscoff mixture on top, then add more dipped cookies. Repeat the layers to fill the glass. Dust with cocoa powder, chill for at least 4 hours and serve.
Helpful Recipe Tips
- Make sure the mascarpone cheese is at room temperature before using it in the recipe for a smooth and creamier filling.
- Having the espresso or strong coffee at room temperature is crucial to prevent it from soaking the Biscoff cookies when dipping.
- When whipping the heavy cream, start on medium-low speed until it becomes frothy, then increase the speed to medium-high for the best consistency and peaks.
- Be cautious when dipping the Biscoff cookies into the espresso; a quick dip is needed to infuse the coffee flavor without making them overly soggy.
- For best results, refrigerate the completed tiramisu for at least 4 hours or overnight to allow the flavors to meld together and the dessert to set properly.
- When serving, use a sharp knife or a spatula to cut clean slices.
Flavor Variations
- Add a nutty crunch by incorporating chopped toasted nuts like almonds, hazelnuts, or pecans between the layers.
- Layer thinly sliced strawberries or raspberries between the cookie layers, adding a fresh and tart flavor to balance the sweetness.
- Add a pinch of cinnamon or nutmeg to the mascarpone mixture, creating a cozy and spiced flavor.
- Replace the cocoa powder with finely grated dark chocolate for an intense chocolatey flavor with a touch of bitterness.
Recipe FAQ
Yes! Use a 9x13-inch pan when doubling the recipe.
To store tiramisu, cover it tightly with plastic wrap or aluminum foil and place it in the refrigerator. Properly stored, it can be refrigerated for up to 2-3 days.
Yes, tiramisu benefits from being made in advance. It's best when refrigerated for at least 4 hours or overnight before serving. This allows the flavors to marry and the dessert to set properly, making it an ideal make-ahead option for special occasions.
Yes, you can freeze tiramisu. Wrap the tiramisu tightly in plastic wrap and aluminum foil, or place it in an airtight container. Freeze for up to 2-3 months. To serve, thaw it in the refrigerator for a few hours or overnight and dust it with cocoa powder just before serving. Keep in mind that the texture may change a bit when thawed.
More Quick and Easy No-Bake Desserts
- Easy Banana Pudding (in a mason jar)
- Strawberry Cheesecake Mousse
- No-Bake Cherry Cheesecake Parfaits
- Coconut Panna Cotta
I hope you love this 10-Minute Biscoff Tiramisu as much as we do and that it becomes a family favorite! Please leave a comment below, I love reading your feedback! And if you’d like to make this recipe later, don’t forget to pin it on Pinterest! Happy Baking!
Print
10 Minutes Biscoff Tiramisu
- Total Time: 10 minutes
- Yield: 9 servings 1x
Description
This 10-Minute Biscoff Tiramisu is a foolproof dessert that combines the rich flavors of Biscoff with the classic elegance of tiramisu, all without the hassle of raw eggs! Make a large batch or individual servings for any occasion!
Ingredients
- 480 g (2 cups) heavy cream
- 60 g (½ cup) powdered sugar
- ½ teaspoon pure vanilla extract
- 226 (8 ounces) mascarpone cheese, at room temperature
- 90 g (⅓ cup) Biscoff cookie butter
- 180 g (¾ cup) espresso or strong coffee, at room temperature
- 2 (8.8 ounces) packages of Biscoff cookies
- Cocoa powder, for dusting
Instructions
- In a large bowl, using a hand-held or stand mixer fitted with the whisk attachment, whisk the heavy cream, powdered sugar, and vanilla on medium-low speed until the mixture becomes frothy. Increase the speed to medium-high and continue whisking until medium peaks form, about 3 minutes.
- Add the mascarpone cheese and cookie butter and continue to mix until stiff peaks form*. Set aside.
- Pour the espresso into a shallow bowl. Dip the Biscoff cookies, one at a time, into the espresso (do not soak them, just a quick dip) and lay them in a flay layer to cover the bottom of an 8x8-inch baking dish. Repeat with a second layer of cookies.
- Using an offset spatula, spread half of the mascarpone mixture into an even layer over the cookies. Add another 2 layers of espresso-dipped cookies and top with the remaining mascarpone filling. Spread evenly.
- Dust a generous layer of cocoa powder over the mascarpone filling. Refrigerate for at least 4 hours or overnight before serving.
Notes
*If stiff peaks form and the cookie butter isn't evenly incorporated, switch to mixing by hand to prevent overmixing.
- Prep Time: 10 minutes
- Category: No Bake Dessert
Kelly says
The whipped cream mixture doesn’t turn out. After adding the mascarpone and cookie butter, my whipped cream mixture turned into a cottage cheese texture very quickly. It never had that smooth texture like whipped cream should. It was chunky and only turned chunkier and wetter within a matter of about 20 seconds. I’ve wasted quite a bit of ingredients and money on something I’ll have to toss in the garbage.
Maria Pagiotas says
Hi Kelly! I'm sorry that it didn't turn out as expected. It's key to start with whipped cream at medium peaks otherwise the mixture can overwhip quite quickly! It's the stage where the cream is firm enough to hold its shape, but the tip still curls over slightly when you lift it out of the bowl! Hope that helps!